Mexican Corn And Cheese Soup - cooking recipe

Ingredients

1 (10 oz.) pkg. frozen sweet corn, thawed and drained
1 clove garlic, minced
2 Tbsp. margarine
3/4 c. chicken broth
3/4 c. milk
1 (4 oz.) can chopped green chilies
3/4 lb. Velveeta cheese, cubed
2 Tbsp. cilantro, chopped
tortilla chips (optional)

Preparation

Cook and stir corn and garlic in margarine in a large saucepan over medium heat until tender.
Add all of the remaining ingredients, except chips.
Stir soup until heated thoroughly and the cheese is melted.
Top individual servings with tortilla chips.